Minestrone Della Nonna Fanny
79
- Prep Time15 min
- Total Time55 min
- Makes6 to 8 servings
Versions of this versatile soup have been around since ancient Roman soldiers ate minestrone for sustenance. Every nonna makes it differently and, aside from a few specific rules, minestrone is flexible and lenient.
Ingredients
3 tbsp extra-virgin olive oil
1 medium yellow or white onion, diced
1 to 2 garlic cloves, minced
2 to 3 medium carrots, diced
2 to 3 celery stalks, diced
1 sprig fresh thyme
1 medium yellow potato, finely chopped
1 medium zucchini, diced
1 tbsp tomato paste
1 tbsp hot water
1 cup tomato passata
2 bay leaves
1 to 2 cups chopped swiss chard
2 to 3 sprigs fresh parsley, chopped
1 Parmigiano-Reggiano, Grana Padano or Pecorino Romano cheese rind
1 cup tubetti, tubettini, or other small pasta
1 540-mL can cannellini beans, drained and rinsed
1 cup grated Parmigiano-Reggiano, Grana Padano or Pecorino Romano cheese
Crusty bread, for serving
Instructions
Heat a large pot over medium. Add oil and then onion. Cook, stirring occasionally, until onion starts to sweat. Add garlic. Stir for 1 min. Add carrots, celery and thyme. Cook, stirring occasionally, for 5 min. Add potato and zucchini. Season with salt and pepper to taste.
Stir tomato paste and hot water in a small bowl until combined. Add to vegetables. Stir in tomato passata. Cook for 2 to 3 min.
Add 8 cups water and bay leaves. Bring to a boil. Add Swiss chard, parsley and cheese rind. Reduce heat to low. Simmer until potatoes are fork-tender, 30 to 50 min.
Cook pasta following package directions. Drain and stir into minestrone along with beans. Season with salt and pepper to taste.
Divide soup among bowls. Garnish with grated cheese. Serve with crusty bread.
Kitchen tips
Freeze harvested vegetables to use later on. You can add broccoli, peas, cabbage, fennel bulb, green beans and/or any other vegetable your heart desires to your minestrone. Make it vegan by leaving out the cheese and adding a bit of vegetable bouillon to taste. Infuse your minestrone with more flavour by cooking 100 g pancetta, diced, with the onion. Minestrone freezes well.
Find more of our coziest, best soup recipes, including Mexican Lentil Soup and French Country Chicken Soup.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.